HOT WHITE CHOCOLATE WITH RUM
1 vanilla bean
3 cinnamon sticks
1 teaspoon whole cardamom,
4 cups whole fat milk
4 ounces white chocolate
1 tablespoon rum
Whipped cream, for serving
4 peppermint candies,
Cut the vanilla bean in half lengthwise and
scrape out the seeds.
Place the seeds, bean, cinnamon, cardamom
and milk in a medium saucepan.
Bring to a boil; remove from heat.
Let the spices infuse the milk for 20 minutes.
Strain and remove the spices.
Heat the milk again; add chocolate and rum
and stir until the chocolate has melted.
Serve with whipped cream and a few pieces
of crushed candy.
96 | SWEET PAUL . HOLIDAY 2010